Biscuit-Topped Beef Stew
Cook time: see directions | Yield: 4 servings
- 4 slices chopped thick-cut bacon, rendered
- 1 pound chuck roast, cut into 1 inch pieces
- ¾ cup carrots, medium diced
- ¾ cup celery, medium diced
- Salt to taste
- Pepper to taste
- 2 tablespoons flour
- 1 cup red wine
- 4 cups beef stock
- 1 tablespoon chopped fresh thyme
- 2 garlic cloves, minced
- 1 cup pearl onions, peeled
- 1 cup button mushrooms, diced
- 2 tablespoons fresh parsley, chopped
Preheat oven to 350° F. Grease a 2 quart baking dish with butter or spray.
In a heavy saucepan, fry bacon until crisp. Remove bacon and reserve. Brown beef slowly on all sides in the bacon fat and remove. Add the carrots and celery and cook for about 5 minutes. Add reserved bacon and beef back into the pot. Sprinkle with salt, pepper and flour. Toss to coat evenly.
Add the wine and let it reduce by half, about 2-3 minutes. Add beef stock, thyme and garlic.
Cover and cook over low heat for 1 hour. Add onions to stew and cook for an additional 30 minutes.
Preheat oven to 450° F.
In the final 15 minutes, add the mushrooms and parsley. Season with salt and pepper to taste. Ladle four 10 ounce ramekins with stew three-fourths full. Top with a 3 inch biscuit (see biscuit recipe below) and brush with melted butter. Place in oven and bake for 15 minutes until biscuits are golden brown.
Cook time: 14-17 minutes
Yield: 4-6 servings
- 2 cups self-rising flour, sifted
- ¼ cup coconut oil, cold (refrigerate to solidify prior to measuring)
- ¾ cup cold milk
- Melted butter for brushing
Using your fingers, mix the flour and coconut oil very well until it feels crumbly. Add the milk and mix together but don't over mix. After kneading dought just a couple of times, roll it 1/2 inch thick onto a floured surface and cut into 3 inch rounds. Bake for about 3 minutes, and liberally brush the biscuits with melted butter. Bake 12 more minutes, until golden.
Note: Avoid over-kneading the biscuits to keep them tender and flaky.